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This was excellent, and a big hit with my family! I mostly followed the recipe, except I sautéed the veggies (plus half the curry powder) and added them to the cooked couscous (made with the other half of the curry powder) along with the finishing ingredients. I used rice wine vinegar and the fresh ginger paste you can buy in the produce section (rather than grating my own). This is a great way to eat couscous, as it¿s very tangy from the vinegar and ginger, and makes for good leftovers.

lilennox from Denver, CO /

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I used Pearl Couscous, and 10 oz was WAY
TOO MUCH! Like other reviewers, I
roasted the veggies first (carrots,
cauliflower, and zucchini)and they are
delish! I used rice wine vinegar
instead of white. This recipe made way
too much dressing, and I had to spill
some of it out. I also squeezed some
fresh lemon juice on top of the salad
once it was done.

LizaSklar from Long Island /

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I have been making this recipe for over 4 years and think it's absolutely amazing. The original recipe is excellent as is but can easily be added to: I now add an extra tsp. of garam marsala to it. Over the years I have increased the veggies substantially: 1 lb baby carrots, 1 head cauliflower, and 1 lb. peas.

pittsburghgal /

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So easy to make and so delicious - a terrific main dish as part of a vegetarian meal. I served this with Indian-Spiced Potato Salad, Moroccan-Spiced Cold Tomato Soup, some flatbread, and fruit salad for dessert. It was a great hot-weather meal.